| T O P I C R E V I E W |
| Jen |
Posted - Aug 20 2008 : 11:29:29 AM
5th Annual NC State University Hands-on Farmstead Cheesemaking Short Course
December 3-5, 2008
Raleigh, NC
Agenda:
Basic Cleaning and Sanitation
Overview of Milk Processing and Regulations
Milk and Milk Components
Basic Microbiology
Fermented Foods-Microbiology and Phage Control
Overview of Cheesemaking: Basic Steps and Chemistry
Specialty Cheese
Hands-on Production of Milled Cheddar, Farmers Cheese and either Feta or Fresh Mozzarella
Hands-on Quality Testing
Animal Feed and Nutrition
Farmstead Business Economics
Packaging and Labeling Issues
Speakers:
Dr. MaryAnne Drake, NCSU
Dr. Dave Barbano, Cornell University
Mr. Dave Potter, Dairy Connection, Inc.
Dr. John Rushing, NCSU
Dr. Steve Washburn, NCSU
Dr. Geoff Benson, NCSU
Mr. Gary Cartwright, NCSU
Mr. Ron Fish, NCDA & CS
Mr. Tommy Harrell, NCDA & CS
And others.
Short Course Content
This Course is designed to convey the basic concepts of Farmstead cheese production including basic sanitation and milk processing, basic and cheese microbiology, quality control, hands-on cheesemaking and packaging / labeling issues. For more information on the course contact Gary Cartwright at gcart@unity.ncsu.edu<mailto:gcart@unity.ncsu.edu> or 919-513-2488.
Who Should Attend
The content of this course is directed at individuals that are investigating the requirements of Farmstead cheese making, prepared to begin or already making Farmstead cheese.
Date, Location, & Accommodations
The course will begin on Wednesday, December 3, 2008 at 8:30 a.m. and end on Friday, December 5 at 4:00 p.m. It will be held on the NC State University campus. Class location and hotel suggestions and rates will be provided at a later date.
Fee
Fee for the short course is $550 for registrations postmarked by September 26, 2008 and $650 after September 28. Fee includes short course materials, lunches and breaks. Hotel and other meals are not included.
APPLICATION FORM
To apply for the Short Course, please:
Complete the application form below and return with payment postmarked by September 26, 2008. Class is filled on a "First Come" basis. Make check payable to: NCSU Creamery. Fee for the short course is $550. The fee increases to $650 after September 26th. Fee includes short course materials, lunches and breaks. Payment may be sent separately from application, but must be received by date above.
Mail, fax or email the application form to:
NCSU
Food, Bioprocessing and Nutrition Sciences
Farmstead Cheese & Dairy Program
Campus Box 7624
Raleigh, NC 27695
Fax: 919-515-3643
Email: gary_cartwright@ncsu.edu<mailto:gary_cartwright@ncsu.edu>
NAME: ___________________________
ADDRESS: ________________________
__________________________________
CITY:_____________________________
STATE: _______________ZIP:________
DAY PHONE: _____________________
EVENING PHONE: ________________
CELL PHONE: _____________________
DAYTIME PHONE: ________________
E-MAIL: __________________________
BUSINESS / FARM NAME:___________
__________________________________
BUSINESS SURVEY
What NC County do you reside: _________
What is your current stage of cheesemaking: (Circle all that apply)
Investigating options Milking only
Buying equipment NCDA approved
Building cheese room Stovetop cheese
Selling cheese
What types of cheese are you interested in producing? _____________________________________
What types of cheese are you currently producing?__________________________________
If currently not producing marketable cheese, when do you plan to be? __________________________________
What type of cheese milk will you be utilizing on your farm? (Circle all that apply)
Goat Cow
Sheep Water Buffalo
Other: ____________________________
I approve North Carolina State University to share my name and contact information with participants of this short course.
Approve: ___________________________
(Signature or type in name for email registration)
Gary D. Cartwright,
Pilot Plant Coordinator
North Carolina State University
Department of Food, Bioprocessing, and Nutrition Sciences
Campus Box 7624, 41 Schaub Hall
Raleigh, NC 27695
Direct: 919.513.2488 Dairy: 919.515.2760
Mobile: 919.795.9110 Fax: 919.515.3643
Email: gary_cartwright@ncsu.edu<mailto:gary_cartwright@ncsu.edu> Web: http://icecream.ncsu.edu
Jen
Farmgirl Sisterhood Member #9
The View From My Boots: www.bovesboots.blogspot.com
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